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Lemony Chicken Popover




Source of Recipe


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List of Ingredients







Serving Size: 8


Pastry

3 tbs butter, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 tsp salt


Filling

2 med carrots

1 cup sugar snap peas

1/2 cup onions

1 tbs butter

1 med lemon

1 can Cream of Chicken soup

2 cups Cooked chicken

1 cup Red bell pepper

1 1/2 tsp dried dill

1/2 cup cheddar cheese, shredded


For popover; measure 1 tablespoon butter into bottom of deep dish baking dish. Combine milk, eggs and remaining butter in bowl. Add flour and salt to egg mixture; whisk 1 minute or until smooth. Pour batter into dish. Bake 20-30 minutes, move to higher hook, (reduce heat) add top coals and bake 10-15 minutes until puffed and golden brown.


Meanwhile prepare chicken and veggie filling: Place carrots, snap peas, onion and butter in small pan and sauté until vegetables are crisp-tender; set aside. Juice lemon to measure 2 tablespoons juice. Combine lemon juice, soup, chicken, bell pepper and dill; mix well. Heat until hot, then add cheese and half of the vegetable mixture into the filling; mix gently.


Remove popover from oven and let stand 3 minutes until puff begins to fall. If necessary, loosen from sides. Spoon filling into pastry; arrange remaining vegetable mixture around edges. Slice like pie to serve. May be served hot or cold.

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Per serving (excluding unknown items): 266 Calories; 11g Fat (38% calories from fat); 21g Protein; 20g Carbohydrate; 208mg Cholesterol; 412mg Sodium


Recipe